Exotic, aromatic, fantastic; these sweet potato slices are first boiled, then breaded and fried in a pan until crispy. Served with an Asian cabbage salad for that special luncheon Savoir faire. Perfection!
For the sweet potato slices
For the Chinese cabbage salad
For the sweet potato slices, bring a saucepan with water to the boil, season with salt and cook the sweet potato slices in it for about 5 minutes (they should not be too soft). Then take it out of the water with a slotted spoon and place on a plate to steam off.
For the salad, put all the ingredients – except for the sesame seeds – in a salad bowl, mix carefully and season with salt and pepper. Then put aside.
For the coconut coating, put the almonds with starch, 80 ml of water and a little salt in a bowl and stir to form a lump-free dough.
Put the buckwheat flour and the desiccated coconut separately into a deep plate each and set them aside; Line a flat plate with kitchen paper and set aside.
Slowly heat the peanut oil in a pan. Meanwhile, turn the sweet potato slices first in the flour, then pull them through the batter and finally turn them in the desiccated coconut. Finally place in the pan and fry each side over medium heat for approx. 10 minutes until golden brown. Warning: the desiccated coconut burns quickly!
Remove the sweet potatoes from the pan and place on the plate lined with kitchen paper to drain.
Sprinkle the Chinese cabbage salad with sesame seeds and enjoy with the sweet potato slices.
Nutritional values per serving